Miriam Sorrell's Blog, page 3

Torta Maltija – Maltese Style Spinach & ‘No Anchovy’ Pie

Who doesn’t like pies ?  I confess to being a pie addict all year round.  I love Maltese pies, they sell them as a traditional savoury treat in the take-away snack bars, and they are made in a variety of ways.

There is also a traditional Lampuki Pie which is a fish pie made in a similar way to this recipe, but this has no fish and has peas instead. It is so very tasty, and has a deep Mediterranean taste about it – something about the olives, spinach, and tomato flavours.

I hope you make and enjoy this as much as we do at home.   I used sun-dried tomatoes instead of anchovy, as they are rich and salty, and very flavourful indeed.

INGREDIENTS

640 grams shortcrust pastry
(I used Jus-Rol the twin sheet pack)
Filling
1½ cups marrowfat peas
2 cups mashed potatoes
1 Tbsp vegan butter 
2 Tbsp olive oil
1 large white or yellow onion, finely chopped
2 cloves garlic, chopped
2 Tbsp tomato puree
½ cup chopped green olives
1 tsp sea salt6 halved Mediterranean sun-dried tomatoes, chopped
1 tsp curry powder (optional)
2 cups pre-cooked spinach (chopped)
or 380 grams cooked from a tin (wring the water out)
1 cup petit pois (yes, in addition to the other peas)
1 tsp chilli flakes (optional)
½ cup vegetable stock (bouillon)

Vegan Egg Wash
You can simply use plant milk with 1 tsp maple syrup
OR
Melted vegan butter with a little turmeric & maple syrup – mix and brush on dough

METHOD

First pre-boil your potatoes

Then place the marrowfat peas and cooked potatoes, together with a pinch of salt, in a food processor with the vegan butter, and mash until smooth – remove and place in a bowl, and set aside.

Next, sauté your onions and garlic in a large pan, and once the onion turns a little transparent, add the tomato puree and olives, and stir well.  Then add your petit pois.

Stir in your spinach and the remaining ingredients, including your mashed up peas and potatoes. Let it simmer for 10 minutes – taste for seasoning.  Allow to cool down.

Pre-heat your oven to 180°C /350°F, and grease an oven dish approximately 12 inches by 8 inches – roll out your pastry, allowing enough for the base and sides, and a separate piece for the top.

Line your dish with the pastry, including the sides, and spoon in your cooled down filling.  Even it out with the back of a spoon, and place the other sheet of pastry on top – secure edges and then fork the top.

You can brush the vegan egg wash on the top, and then bake until golden in  your preheated oven for approximately 30 minutes, but as all ovens vary, keep an eye, you may need a little less or a little more time.

Allow to cool for 10 minutes before scoring and serving. 

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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Torta Maltija – Maltese Style Spinach & ‘No Anchovy’ PieRecipe by Miriam SorrellCourse: Main, Starter or SnackCuisine: Maltese, MediterraneanServings

4

servingsPrep time

30

minutesCooking time

45

minutes

Maltese Spinach & ‘No Anchovy’ Pie

INGREDIENTS

640 grams shortcrust pastry
(I used Jus-Rol the twin sheet pack)

Filling

1½ cups marrowfat peas

2 cups mashed potatoes

1 Tbsp vegan butter

2 Tbsp olive oil

1 large white or yellow onion, finely chopped

2 cloves garlic, chopped

2 Tbsp tomato puree

½ cup chopped green olives

1 tsp sea salt

6 halved Mediterranean sun-dried tomatoes, chopped

1 tsp curry powder (optional)

2 cups pre-cooked spinach (chopped)
or 380 grams cooked from a tin (wring the water out)

1 cup petit pois (yes, in addition to the other peas)

1 tsp chilli flakes (optional)

½ cup vegetable stock (bouillon)

Vegan Egg Wash

You can simply use plant milk with 1 tsp maple syrup, or

Melted vegan butter with a little turmeric & maple syrup – mix and brush on dough

METHODFirst pre-boil your potatoesThen place the marrowfat peas and cooked potatoes, together with a pinch of salt, in a food processor with the vegan butter, and mash until smooth – remove and place in a bowl, and set asideNext, sauté your onions and garlic in a large pan, and once the onion turns a little transparent, add the tomato puree and olives, and stir well.  Then add your petit poisStir in your spinach and the remaining ingredients, including your mashed up peas and potatoes. Let it simmer for 10 minutes – taste for seasoning.  Allow to cool downPre-heat your oven to 180°C /350°F, and grease an oven dish approximately 12 inches by 8 inches – roll out your pastry, allowing enough for the base and sides, and a separate piece for the topLine your dish with the pastry, including the sides, and spoon in your cooled down filling.  Even it out with the back of a spoon, and place the other sheet of pastry on top – secure edges and then fork the topYou can brush the vegan egg wash on the top, and then bake until golden in  your preheated oven for approximately 30 minutes, but as all ovens vary, keep an eye, you may need a little less or a little more timeAllow to cool for 10 minutes before scoring and serving

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Easy Vegan Chocolate Cake

This moist chocolate cake needs no introduction at all. I will say it’s very chocolatey, extremely more-ish and easy to make too.  Rich, light, and perfect for those chocolate cravings.   Simply sublime and decadent – I really wanted to call it ‘Death by Chocolate’ !

I’ve been making chocolate cake for years on end, and this is by far the easiest and most rewarding one I have ever made so far.  It’s my daughter’s Birthday this summer and she has already put her request in.

My partner is very fussy over any chocolate dessert and he gave this the thumbs and toes up – so, if you’re looking for a very chocolatey cake, rich, cuts beautifully, can be frozen, but best served fresh – then look no further, this, is your CAKE !  Let me know in the comments below how yours turned out.

Serves 6-8

INGREDIENTS
225g self-raising flour 
150g  brown sugar
175g vegan margarine 
50g ground blanched ground almonds (almond meal)
2 Tbsp cornflour (cornstarch)
½ tsp baking powder
½ tsp bicarbonate of soda
150ml soya milk plus 1 Tbsp
4 Tbsp sieved dark chocolate powder

Chocolate Frosting
3¾ cups (450g) icing sugar
3 Tbsp (45g) vegan margarine or refined coconut oil (melted)
80g dark chocolate, melted

Method for Frosting
Add this to a bowl and whisk until rich and thick – set aside for frosting the cake (once it has cooled down completely).

METHOD FOR CAKE

Sift the dried ingredients except for the sugar and the ground almonds (almond meal).

Preheat your oven to 180C/350F/Gas Mark 4.

Put sugar and vegan margarine in a the bowl of your food processor and cream until light and fluffy.

Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to over mix otherwise you will land up with a dense cake.

Transfer cake batter into prepared (greased and lined) cake tin approx 8 inches in diameter, and bake in your preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.

Whilst your cake is baking prepare the chocolate frosting (see above) and set it aside.

When a stick comes out clean your cake is ready – take the cake out of the oven and let it stand in the tin for 10 minutes to cool off.

Once the cake has cooled down, take it out of the tin, allow to cool completely, and then spoon on the frosting (be patient and give it time to cool).

Be sure to cover the cake, and chill it in the fridge for a couple of hours before serving.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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Easy Vegan Chocolate CakeRecipe by Miriam SorrellCourse: Desserts, SweetsCuisine: AmericanServings

6

servingsPrep time

30

minutesCooking time

1

hour 

Easy Vegan Chocolate Cake

INGREDIENTS

225g self-raising flour

150g  brown sugar

175g vegan margarine

50g ground blanched ground almonds (almond meal)

2 Tbsp cornflour

½ tsp baking powder

½ tsp bicarbonate of soda

150ml soya milk plus 1 Tbsp

4 Tbsp sieved dark chocolate powder

Chocolate Frosting

3¾ cups (450g) icing sugar

3 Tbsp (45g) vegan margarine or refined coconut oil (melted)

80g dark chocolate, melted

METHODMethod for FrostingAdd this to a bowl and whisk until rich and thick – set aside for frosting the cake (once it has cooled down completely).Method for CakeSift the dried ingredients except for the sugar and the ground almonds (almond meal).Preheat your oven to 180C/350F/Gas Mark 4.Put sugar and vegan margarine in a the bowl of your food processor and cream until light and fluffy.Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to over mix otherwise you will land up with a dense cake.Transfer cake batter into prepared (greased and lined) cake tin approx 8 inches in diameter, and bake in your preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.Whilst your cake is baking prepare the chocolate frosting (see above) and set it aside.When a stick comes out clean your cake is ready – take the cake out of the oven and let it stand in the tin for 10 minutes to cool off.Once the cake has cooled down, take it out of the tin, allow to cool completely, and then spoon on the frosting (be patient and give it time to cool).Be sure to cover the cake, and chill it in the fridge for a couple of hours before serving.  Enjoy !

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Quick Creamy Pesto

When you’re short of time, this quick creamy pesto will come to the rescue.  Absolutely delicious and full of flavour, and just takes minutes to prepare !

A family favourite, and this time I used wholewheat pasta, for that extra bite, texture and fibre benefits !

Serves 3-4

INGREDIENTS
1 cup basil leaves
¼ cup good quality olive oil
pinch of salt & pepper 
¼ cup pecan nuts
1 tsp nutritional yeast (optional)
1 large clove garlic, or 2 medium cloves
6 or so halved sun-dried tomatoes, chopped in pieces for garnishing
2 cups soya cream, or oat cream, or other non-sweetened cream of your choice

METHOD

Boil your pasta and set aside once you get the pesto mix ready.  I do this half way through – as I double task

Place your garlic and nuts in a food processor, and process until they form small crumbs – then add the basil leaves, and process again

Now add the remaining ingredients, except for the cream and the sun-dried tomatoes.  Process for a few seconds, but be careful to still leave some texture.  Put your pasta on at this point if you can.

Now spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirring.

Once your pasta is ready and drained, add the creamy pesto mix to it.   Stir gently until it is all incorporated and mixed well.

Serve and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oil

Bon Appétit!

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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Quick Creamy PestoRecipe by Miriam SorrellCourse: Main, Starter, PastaCuisine: Italian, MediterraneanServings

3

servingsPrep time

20

minutesCooking time

15

minutes

Quick and easy creamy basil pesto

INGREDIENTS

1 cup fresh basil leaves

¼ cup good quality olive oil

pinch of salt & pepper

¼ cup pecan nuts

1 tsp nutritional yeast (optional)

1 large clove garlic, or 2 medium cloves

6 or so halved sun-dried tomatoes, chopped in pieces for garnishing

2 cups soya cream, or oat cream, or other non-sweetened cream of your choice

METHODBoil your pasta and set aside once you get the pesto mix ready.  I do this half way through – as I double taskPlace your garlic and nuts in a food processor, and process until they form small crumbs – then add the basil leaves, and process againNow add the remaining ingredients, except for the cream and the sun-dried tomatoes.  Process for a few seconds, but be careful to still leave some texture.  Put your pasta on at this pointNow spoon your pesto mix into a large saucepan on a low heat, and add your cream a little at a time whilst stirringOnce your pasta is ready and drained, add the creamy pesto mix to it.   Stir gently until it is all incorporated and mixed wellServe and garnish with fresh parsley, ground black pepper, sun-dried tomatoes and another drizzle of olive oilBon Appétit !

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Easy Cheezy Potato Gratin

Serves 3 to 4 as a side dish or accompaniment

This dish is a family favourite,  in fact I have yet to meet anybody who doesn’t like potato gratin.  Hope you make and enjoy my version – rich, creamy and cheesy too !  I used to make this non-vegan prior to going vegan, and I have to say that my vegan version is every bit as good, but without the animal cholesterol, so my body’s a great deal happier, and I haven’t had to compromise either.  Let me know in the comments below how it turned out for you, or any other variations on this theme you try – for a nutritious treat, try it with sweet potatoes, or a mixture of normal and sweet potatoes.

INGREDIENTS

3 to 4 large potatoes, cut into medium slices

Cheese Sauce
1 cup vegan cheese, cut into pieces
1 Tbsp olive oil
1 cup unsweetened soya milk, or other plant based milk
1 Tbsp tapioca starch (sold in health food shops or Asian shops)
1 tsp onion powder
salt and pepper to taste

Extras
1/2 tsp fennel seeds
a handful of freshly chopped parsley

METHOD

Pre-heat your oven to 220°C /430°F.

Prepare your potatoes in a dish, by layering them in an over lapping fashion.

Add the rest of the ingredients in your liquidiser, except for the herbs.

Pour your sauce on top of the potatoes, sprinkle on the herbs, then cover with foil, and place in yourpreheated oven until they soften (check with a sharp knife or fork)

Once they have softened, uncover and let them go golden on top – you can do this by placing them under the grill

Once golden, serve with a salad, fritters (try my zucchini fritters here), vegetable cutlets or other of your choice

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Easy Cheezy Potato GratinRecipe by Miriam SorrellCourse: AccompanimentsCuisine: UniversalServings

4

servingsPrep time

15

minutesCooking time

45

minutes

Easy ‘cheesy’ baked potato gratin

INGREDIENTS

3 to 4 large potatoes, cut into medium slices

Cheese Sauce

1 cup vegan cheese, cut into pieces

1 Tbsp olive oil

1 cup unsweetened soya milk, or other plant based milk

1 Tbsp tapioca starch (sold in health food shops or Asian shops)

1 tsp onion powder

salt and pepper to taste

Extras

1/2 tsp fennel seeds

a handful of freshly chopped parsley

METHODPre-heat your oven to 220°C /430°FPrepare your potatoes in a dish, by layering them in an over lapping fashionAdd the rest of the ingredients in your liquidiser, except for the herbsPour your sauce on top of the potatoes, sprinkle on the herbs, then cover with foil, and place in yourpreheated oven until they soften (check with a sharp knife or fork)Once they have softened, uncover and let them go golden on top – you can do this by placing them under the grillOnce golden, serve with a salad, fritters (try my zucchini fritters here), vegetable cutlets or other of your choice

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Creamy Mushroom Pasta Sauce

Serves 4 portions

I confess to being a pasta lover, and nobody does it better than the Italians, who’ve I’ve been very influenced by over the years in both Malta & Italy, and I can safely say that it is second nature to me not only to love it, but to create the most delicious and delectable sauces, and to marry the two.  Here is a favourite I have been making for years.  Simple, easy and quick to prepare !

INGREDIENTS

300 grams tagliatelle – boil once the sauce has been made, and then add to the sauce at the end.
Remember this dish can also be made with gluten free pasta of your choice (if so, be sure to cook your pasta after you have made the sauce).

Sauce
1 Tbsp cold pressed olive oil
1 Tbsp vegan butter of your choice
300g white mushrooms, dried, sliced and set aside
2 to 3 cloves fresh garlic, finely chopped or minced
1 cup dry white wine of your choice
1 cup stock made with white miso and hot water
½ tsp sea salt
½ tsp ground pepper
500g unsweetened vegan cream or cashew cream
40g grated vegan cheese of your choice

METHOD

Heat up your oil and butter in a wide saucepan, and saute your mushrooms until goldenNext, add garlic, salt and pepper, and stir on a low heat for a minute to incorporateNow stir in your wine and mix well – keep the heat lowered and allow to simmer gently for a few minutesStir in your miso stock, and allow the sauce to reduce for a few minutes.  This is a perfect time to boil the water for your pasta, but you can do this later if you wishOnce the sauce has reduced, taste it for seasoning, then pour in your cream and stir until it thickens – this will only take some minutesFinally, add your cooked pasta to the sauce, keep the flame low and gently mix and incorporate the twoServe immediately on warmed plates, and garnish with parsley.

Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

Please Scroll Down to the Comment Box at the Bottom of this Page to Leave Your Comment on this Recipe.  Thank You.
 

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Paella Style – Sunny ‘Chicken’ Spiced Rice

No, this is not a paella, but a lightweight twist on the idea of a paella based on the ingredients I had at home.  But you know very occasionally one develops an appetite for something, but doesn’t wish to spend as much time on making it, so a variation on the theme is fine, and sometimes you beat the odds and come out with something better, or just as good – this is such an instance.  My ‘Sunny ‘Chicken’ Spiced Rice’, with a hint of paella about it !  Easy to make, and absolutely delicious.  You can also use veggie burgers or tofu for this recipe instead of vegan ‘chicken’.

NOTE : You can use any commercial vegan chicken, and so long as it is cut into cubes, you may use it from semi-frozen.  This dish tastes great with a drizzle of soya sauce, and it can keep in the fridge for 2-3 days.  

Serves 4-6 portions

INGREDIENTS
a little olive oil
2 cups American rice
½ tsp white miso melted in ¼ cup hot water
or 1 vegan cube mixed into ¼ cup hot water
1 onion, cut into circles
2 cloves garlic, crushed
1 tsp ground turmeric
1 tsp curry powder (I used a hot one)
2 cups vegan chicken of your choice, chopped
½ cup garden peas
½ cup sweetcorn
¼ tsp dried fennel seeds
¼ tsp aniseed
1 Tbsp vegan butter (optional)
½ tsp nigella seeds for garnishing
salt and ground black pepper to taste

METHOD 

1. Pre-boil the rice, rinse out with cold water and set aside.

2.  Heat up your oil in a large casserole (I used a large non-stick pan,) and sauté your onion until translucent, then add your garlic, herbs and spices and stir until all has combined, and then add your chicken pieces and continue to stir on and off for 5-10 minutes.

3.  Now add the remaining ingredients and cover on a very low heat for 5-10 minutes.  Taste for seasoning – then serve hot with your garnish. Enjoy !

 

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Easy Garlic & Rosemary Focaccia

I love focaccia, when I had it in Italy it was so light and so perfect.  I have since being playing around with different versions.  Here is my favourite – garlic and rosemary.  Very simple to make, and perfect for picnics, a perfect accompaniment to stews, soups, salads etc.  I love the simplicity of it.

INGREDIENTS
100g oat flour
300g plain strong white flour (for gluten free use brands like Bob’s Mill, King Arthur or Dove’s Farm)
3g active dry yeast
12ml olive oil
300ml warm water
100 ml soya milk (or other unsweetened plant milk of your choice)
a pinch of salt
3 cloves garlic, roughly chopped
1 Tbsp fresh rosemary, chopped

EXTRAS
thick sea salt
a few extra sprigs of fresh rosemary, chopped
1 tsp nigella seeds (optional, but lovely flavour with the focaccia)

METHOD

Combine the dried ingredients (including the rosemary and garlic) in your food mixer with a dough hook fittedMix, then add your wet ingredients and process until it forms a nice shiny ball.Place in an oiled bowl, cover with a tea towel and let it sit in a warm place for 40-60 mins.Shape into an oval shape and place the dough onto a greased tray or use parchment if you wish.  Then, using your fingertips, press down to form little dent pockets – place some sea salt and a little rosemary in each pit.Pre heat your oven to 200°C (400°F) and place in the middle shelf for 15-20 minutes until it goes golden – be sure to keep an eye on it though.Score and serve straight away – it’s lovely whilst it’s hot !

If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !

 

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Aubergine (Eggplant) & Potato Masala

I made this curry for my daughter – I say this because she doesn’t like aubergine/eggplant, and I had to find a way in which she would eat it.  The result was better than I could ever have hoped for when I heard the magical words, “Mum, I love this curry, please make it again, and can I have more ?” – Music to my ears.  This is an enchanting curry, it’s moreish and full of the most magnificent texture, taste and aroma.  The combination of spices marry to make this dish one that you will want to make again and again.  Beauty of this is that you can make it with the aubergine which thickens the sauce beautifully, but instead of potatoes you could use precooked chickpeas, and/or spinach, or okra, peas or lentils. or pretty much any combo that tickles your fancy – spice it up further for that extra KICK !!

INGREDIENTS
1 large white onion
4 to 6 cloves garlic
1 to 2 inches of fresh ginger, roughly chopped
1 red fresh chilli, roughly chopped (seeds and all)
3 Tbsp olive oil, or refined coconut oil
½ tsp panch puren (UK)
1 tsp turmeric (UK)
2 cinnamon bark (UK)
1½ tsp Himalayan salt (UK)
1 tsp coriander seeds (UK)
2 to 3 Tbsp tomato puree
¾ tsp cardamom powder (UK)
½ tsp cumin powder (UK)
1 tsp curry powder (UK)
1 tsp ground coriander (UK)
¼ tsp asafoetida (UK)
2 large potatoes, precooked, then peeled and cut into quarters
1 Tbsp agave syrup (UK), or other sweetener of your choice
2 to 3 cups water
3 Tbsp fresh coriander, finely chopped (save this for garnishing at the end)
2 medium sized aubergines/eggplants, roughly chopped

METHOD

Process your
aubergine pieces, then set aside in a large bowl covered.Meanwhile,
process your onions, chilli, garlic and ginger in a food processor – when they
are very small, but not liquid, stop the processor and heat up your oil in a
large, reasonably deep saucepan.Add in your
onion mix, reduce the heat and allow them to cook for a couple of minutes,
stirring almost all the time.  Now
stir in all your spices.  Smell
that aroma !Add your
tomato puree to this mix, and then spoon in your processed aubergine – please
keep your eye on this, as it will have the tendency to stick a little.  When the mixture has softened (around
5-10 minutes), add the potato pieces, stir them gently, then add the remaining
ingredients except for the water and garnish.After a
further 10 minutes or so add the water, one cup at a time during a 10 minute
period uncovered.  When it’s all
been added cover and simmer for half an hour – taste for salt, etc – and serve
garnished with the freshly chopped coriander.Serve with basmati
rice and chapattis, together with some chopped mango or your favourite chutney !

 

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Baked Risotto – Savoury Rice Pudding

Did I ever tell you how much I adore rice ?
 That is, both sweet and savoury dishes.  Rice pudding’s texture is
so creamy, divine, sublime and more-ish, and baked rice Maltese style is one of
the most delicious traditional dishes in their cuisine in my opinion.  So,
the influence of British rice pudding and Maltese baked rice (known as
Ross-il-Forn) got engaged and were to be married under the hands of moi.
 The result – couldn’t be better suited, seriously addictive, and what’s
more, healthy too !  You’ll love it.

TIP : Serve with your favourite green herb
salad and a dressing with a little mustard.

Serves 4 good portions

INGREDEINTS
1½  cups short grain brown rice
2 Tbsp extra virgin olive oil
2 cups zucchini (courgettes), chopped into small squares
2-3 cups mushrooms of your choice (white or cremona work best), chopped 2 cups fresh pumpkin, chopped into squares
2-3 Tbsp tomato puree
½ tsp garlic granules, or similar
½ cup sweetcorn (optional)
sea salt and pepper to taste

CHEESE SAUCE INGREDIENTS
2 cups grated vegan cheese
2 cups water
1 Tbsp nutritional yeast
salt to taste
½ cup raw cashews, rinsed in water

METHOD
FOR THE RICE & SAUCE

Soak the rice for a few hours, rinse the water, and then boil for half an hour or until ready, and left very slightly al dente.  Then drain, rinse in cold water, and set aside while you make the sauce.Heat up the olive oil in a wok, – yes, you heard right, a wok – and sauté the courgettes, until they turn a little translucent and soft.Then add the pumpkin, and stir for 5-10 minutes until it begins to soften.Next, add the mushrooms, stir again, and allow the mushrooms to cook really well – they will release much of their juices, do not despair – and at this point stir in the tomato puree, and allow the juices to evaporate, but not dry up – this will take some minutes.Now add the remaining ingredients, and once they are cooked, carefully spoon in the cooked rice, mixing it gently but thoroughly, in your wok.Pre-heat your oven to 200°C/295°F, and prepare a greased ovenproof dish around 9-10 inches in diameter.Pour the cheese sauce in with the rice, it will all appear very moist – and then spoon the rice mixture in to your oven dish (I used a ladle to do so), evenly flatten the top with the back of the ladle, and place in your preheated oven for 45 minutes, or until it’s totally golden on top.  Allow a few minutes before serving.

Enjoy !

 

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The Best Roast Potatoes In The World

I have been making, baking, roasting and cooking potatoes for decades, always seeking ways in which to perfect this humble vegetable.  And really, if you’re going to eat potato, my advise in two words is ‘don’t compromise’.  These potatoes have been chopped into bite size squares, massaged in a simple but incredible marinade, and then roasted in a medium oven, and finished off under the grill.  The result a very tender creamy ‘buttery’ potato with the most satisfying of crispy crunches which bursts into the most eloquent of dynamic flavours.  I won’t say more, because it’s a potato you must try to know it’s immoral magic ! I make no apology for my ingredients, other than to say, I wouldn’t dream of making these any other way.  Omit one ingredient, and it won’t quite be the same.  

INGREDIENTS
2 or 3 large white roasting potatoes peeled and cut into squares 

MARINADE INGREDIENTS
6 Tbsp cold pressed olive oil
3 Tbsp nutritional yeast
1 tsp salt
3 Tbsp liquid smoke
1½ Tbsp garlic powder
1 tsp agave nectar
1 Tbsp + 1 tsp Ketchup
1 tsp ground smoked paprika

GARNISH
piri piri or chilli flakes for garnishing (piri piri available in UK from here, or in USA from here)
A pinch of ground black pepper
Freshly chopped flat leaf parsley

METHOD

Heat your oven to 250 degrees.Place the marinade ingredients in a blender and blend until smooth.Then spoon into a very large bowl, and add all your chopped potatoes and massage the mixture for 2 minutes, making sure they are all smothered with the marinade.Next, line a shallow roasting tin carefully place the potatoes on top, distributing them well.  Roast them until they are soft, I can’t say how long that will take as this depends upon the quality of your potatoes, the size you have cut them as well as your own personal oven capacity, but you’ll know when they’re done – just poke a sharp knife in and try one if unsure.Turn them around and then continue roasting for a further 15 minutes and place under a low grill until totally golden, crunchy and insanely irresistible !Garnish and serve.

Crunch, Munch & enjoy !!!

 

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